Marinate chicken with 1/2 cup dressing for 1-2 hours. Bake chicken at 350^ for 20 minutes in marinade. Allow chicken to cool, then slice. Combine Veggies, and toss with reserved dressing. Plate chopped greens and place one sliced chicken breast on salad and sprinkle with toasted almonds and onions.

Method: Mix 1st six ingredients in small bowl. Place marinade and chicken in Ziploc bag and marinate for at least 2 hours. Preheat oven to 400 degrees. Place chicken in a large, greased baking dish. Roast for 1 hour. Transfer chicken to serving platter. Place baking dish on a burner and whisk in chicken broth scraping bottom of baking dish on low heat. Drizzle sauce over chicken. Sprinkle with tangerine slices. Enjoy!